Zucchini Chocolate Cake

I love gardening time!

I love picking all the veggies 3 feet from my door.

So when I finally had some Zucchini 

ready to pick, I wanted to do something 

"Special" with them.

This is what I came up with.

Lark's Country Heart

I combined two different recipes to get this

sweet, moist cake. To me it tastes just like a 

Texas Sheet cake with a touch of added spice.

I did NOT tell my husband or daughter 

that it had zucchini in it.....

(because if I had they would not have taken a bite!)

And ya know what?..they loved it!

**Note: It makes (1) 9x13 pan, plus (1) 9x9 pan**

 So it is perfect for a pot luck.

Or make a pan to take to a friend.

Zucchini Chocolate Cake

2 C. Shredded Zucchini

1/2 tsp. Salt

2 1/2 C. Flour

1/4 C. Cocoa

1 1/2 tsp. Baking Soda

2 tsp. Cinnamon

3 Eggs

2 tsp. Vanilla - (or use cold coffee) 

2 C. Sugar

1 C. Margarine

1 C. Water

1/2 C. Sour Cream

Preheat your oven to 350

Start by heating up the water, cocoa and margarine until margarine is melted and the cocoa is well mixed. I usually place it in the microwave for a minute. Stir and repeat if needed. Pour the mixture into the mixing bowl. Add in the sour cream,vanilla (or coffee), sugar and eggs. Beat well for 1 minute. Next add the zucchini, salt, cinnamon, soda and flour. Mix on low speed for a minute, then med. speed for another minute. 

Lightly spray your pans, then divide into the (2).. spread batter evenly in each pan. Bake for 20-25 minutes or until center is cooked through.

Let cool before frosting. 

I used the Texas Sheet Cake frosting recipe

and added in a dash of Cinnamon.

Fresh Garden Baking,

Lark